To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper. To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the crab salad with a basil top. Yield: 4 servings Per serving: 770 Calories (kcal); 75g Total Fat; (82% calories from fat); 7g Protein; 29g Carbohydrate; 19mg Cholesterol; 384mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9358 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (495g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 433 (53%)|
|Amt Per Serving||% DV|
|Total Fat 48.1g||64 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 22.3g|
|Cholesterol 173.5mg||53 %|
|Sodium 3680.6mg||127 %|
|Potassium 742.5mg||20 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 30.6g|
|Protein 63.4g||91 %|
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Calories per serving: 812
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